Mustard-y Potato Salad

Mustard-y Potato Salad


3 medium-large russet potatoes, peeled and cut into bite-sized chunks

1 tbsp each: grain mustard, red wine vinegar, olive oil

1 tsp dried dill or 2 tsp fresh

2 tbsps feta cheese


Cracked pepper


Place cut potatoes in a pot and cover with cold water.  Bring to a boil and cook for 10-12 minutes, until tender but not too soft.  You want them to hold their shape. Drain and rinse briefly with cold water.  Place in a bowl in the refrigerator to cool. In another bowl, mix the oil, vinegar, mustard and dill.  Toss the potatoes with this mixture and the feta cheese. Serve cold or room temperature. Serves 4 as a side

Veggie Pocket Dippers

Veggie Pocket Dippers

Ok, first, yes, that is a stock image and, yes, it does appear to be an uncrustable.  Sorry, I can’t keep these around long enough to get a picture!  I will work on it.  In any case, these are perfect for dipping into soup or sauce or for little hands to grip while a little person runs around and nibbles.  Sorry for the bits of food they will leave around the house.  But, hey, vegetables!


8 slices of bread – I prefer/suggest a hearty seeded whole wheat but just about any would work

8 oz of your favorite leafy green – kale, swiss chard, spinach

Splash of apple cider

Large sprinkle of paprika



2 tbsps salted butter, melted

Olive oil


Heat a splash of olive oil in a skillet.  Add the greens and a splash of cider and cook until wilted.  This will vary depending on the greens you chose. Mix in the paprika, salt and pepper to taste and remove the greens to a bowl.  Set 4 pieces of bread down on a board or the counter and pile some of the greens on each one. Top with another piece of bread and find an appropriately sized glass or bowl or cutter to cut around the greens so you end up with a round sealed sandwich (pinch the edges if they are not sealed well enough).  Brush both sides of each with the melted butter. Heat the same skillet you used to cook the greens and fry up the veggie pockets until they are golden brown, about 2-3 minutes per side.

Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin


1.5 – 2 lbs pork tenderloin (see note)

¼ cup pineapple juice

¼ cup soy sauce

1 tsp apple cider vinegar

2 tbsps brown sugar

2 tbsps tomato paste



Heat oven to 400 degrees.  Mix together the juice, soy sauce, brown sugar and tomato paste.  Salt the tenderloin on all sides and place it on a lined baking sheet.  Place it in the oven for 10-12 minutes. Next, take out the tenderloin and switch the oven to hi broil.  Brush the sauce over the top of the tenderloin and put it under the broiler for 2 minutes. Do this with each side (a tenderloin has a triangular shape so try to get all 3 sides, though it is not always distinct so just do what you can).  Repeat this process once more to get a nice caramelization of the coating. Make sure the internal temp of the loin is around 140. Take it out and let it rest about 5 minutes before cutting and during the rest the temp should rise to 145ish.  Mostly you just don’t want to see real pink inside. Slice into roughly ½-1 inch pieces to serve.

Note:  Pork tenderloins come mostly in about 1 lb sizes.  Sometimes you see them bigger so if you find a larger one that will be fine.  Otherwise, get two and have some left over for lunch.

Vegetarian: Choose your favorite root vegetables and or winter squash – parsnip, carrots, turnips, butternut squash, sweet potato, etc, and cube about a pound and a half.  Add a can of well drained and dried chick peas. Toss these with a little oil and salt and cook at 425 for 25 minutes. Pour the sauce over them and cook for another 5 or so.

Cannellini Kale and Sausage Soup

Cannellini Kale and Sausage Soup

This is the perfect soup to eat under a blanket next to a fire.  Serves 4-6


1 lb italian pork sausage, cut into ½-1 inch pieces

2 cans cannellini beans, drained, but only about 80% (this will help thicken the soup)

Large bunch of kale, about 3 cups chopped with thick stems cut out

½ cup diced onion

4 cloves garlic

6 cups chicken stock

Salt and pepper to taste

Freshly grated parmesan, optional


Heat a large pot over medium heat.  Add the sausage and cook until no longer pink.  Remove the sausage, leaving and fat and juices that cooked out of the sausage.  Toss in the onions and cook 2-3 minutes, until starting to soften. Add the garlic to this and cook a few minutes more.  Pour in the stock and when it is well warmed, add in the kale. Let this simmer for about 15 minutes to cook down the greens.  Next add in the beans and the sausage. Salt and pepper to taste. Serve topped with the parmesan, if you choose.

Turkey Bean and Vegetable Chili

Turkey Bean and Vegetable Chili

Chili for chilly days!  Serves 4-6


1 lb ground turkey

4 cloves garlic, pressed or minced

1 small onion, diced

2 carrots, peeled and sliced

2 cups bite sized broccoli pieces

1 cup frozen corn

4 cups chicken broth

1 can black beans, partially drained

1 can chickpeas, partially drained

1 tbsp cumin

1 tsps chipotle pepper

1 tsp chili powder

Salt to taste

Grated cheddar to top if desired


Heat a stock pot over medium.  Add the ground turkey into the pot and cook, breaking any large clumps, about 8 minutes, until no longer pink.  Spoon the meat out and reserve it in a bowl. Put the onions and carrots into the pot and cook until the onions are softened, about 5 minutes.  Add the garlic and broccoli and cook a few minutes more. Next add the spices, broth and beans. Let this cook 10-15 minutes for the carrots and broccoli to get tender and the flavors to meld.  Add the corn and the cooked turkey and let them come up to heat. Adjust the seasonings as you like and served topped with grated cheese, if you choose.

Note: To make this vegetarian, boost the vegetables to replace the turkey or add in additional vegetables like sweet potato or zucchini.

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